Mango Coconut Rice Pudding
Indulge in the tropical flavors of Polynesia with this delightful Mango Coconut Rice Pudding. This creamy and aromatic dessert is a perfect way to end a Polynesian feast or to simply satisfy your sweet cravings.
Ingredients
- 1 cup jasmine rice
- 2 cups coconut milk
- 1/2 cup sugar
- 1 ripe mango, diced
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- In a saucepan, combine the jasmine rice, coconut milk, sugar, and salt.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, until the rice is tender and the mixture has thickened.
- Remove the saucepan from the heat and stir in the diced mango and vanilla extract.
- Let the rice pudding cool for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 45g
- Fat
- 5g
- Protein
- 3g
Supplies
Saucepan Stirring spoon Serving bowls
Tools
Cutting board Knife
Serving suggestions
Serve the Mango Coconut Rice Pudding chilled for a refreshing dessert.
Tips & tricks
For an extra tropical twist, top the pudding with toasted coconut flakes or a drizzle of mango puree.
Cost
$8